Red Cabbage Salad Recipe
Ingredients
| 1 8-inch head red cabbage, coarsely shredded | ||
| 3 16-ounce cans beets, drained, julienned | ||
| 2 medium carrots, coarsely grated | ||
| 1 red onion, sliced lengthwise | ||
| Oregano | 1 Teaspoon | |
| Sweet basil | 2 Teaspoon | |
| Parsley flakes | 1 Tablespoon | |
| Garlic powder, salt and coarsely ground pepper to taste | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Red wine vinegar | 1/4 Cup (16 tbs) | |
Directions
Combine cabbage, beets, carrots and onion in bowl; mix well.
Add oregano, basil, parsley, garlic powder, salt and pepper to taste.
Stir in olive oil and vinegar.
Chill overnight.
Add oregano, basil, parsley, garlic powder, salt and pepper to taste.
Stir in olive oil and vinegar.
Chill overnight.
Chef
